We got a new grilling how-to book a little while back.
It's full of picture-packed chapters on how to grill everything from simple garlic bread to filet mignon to beer can chicken to tofu to creme brulee. Back in May we told you about learning to grill PINEAPPLE (click the link to see that post). Now we've learned a couple of new tricks from this book: Corn on the Cob is one, Portobello Mushrooms is the other.
We have grilled corn on the cob for years. What is different is now we grill it with the husk pulled back and tied to serve as a handle! When the corn is ready to go on the grill, I brush it lightly with an herbed garlic butter, then place the corn so that the tied-back husks are away from the fire. Roast the corn for 8 to 12 minutes, turning as needed and brushing with the garlic butter, until the kernels are nicely browned.
We have forever sworn off stove-boiled ears of corn!
The Portobello mushrooms are cleaned gently, then the gills are studded with whatever pleases your imagination. The basic process calls for gently making a series of small holes into the gill side of the mushroom and inserting pine nuts, slivered garlic, and tiny slivers of a hard cheese such as Parmesan.
The mushroom is then slathered in a marinade of balsamic vinegar, olive oil, coarse salt, ground black pepper and assorted herbs. The next step is to cover and refrigerate for up to three hours.
Grill the mushrooms gill side down for the first three minutes, then gently turn them over, ladling more of the marinade over the gills; grill for four to six minutes longer.
We accompanied the corn and mushroom dinner with some grilled sausages, and a glass of red wine. We topped it off with Suzy's wonderful peach and strawberry cobbler. Gastronomically a hit, but oh! the grill needs a lot of cleaning today!
What other delights await us in the new grilling book? Certainly not such delicacies as eggplant, whether whole or sliced; nor whole lobster (the book explains how to kill a lobster by plunging a knife between its eyes ("This kills the lobster instantly, although it may continue to twitch!" No thanks!). Or tofu!
I grilled okra the other day. Tossed it with a bit of olive oil, sprinkled with kosher salt and a bit of "Slap Ya Mama" cajun seasoning. The recipe suggested putting them on skewers, but I just tossed 'em on the grill and turned a few times. They were a hit. Not slimy and lots healthier than fried!
ReplyDeleteYum, both sound delicious. Thanks for showing the different steps you used. I've had grilled portobellos with nothing on them and those are good, too.
ReplyDeleteThe corn with the tied back husks is an excellent idea; I will give that one a try. Oh those Portobello mushrooms, I could almost smell them cooking all the way over here in New York State. As for the tofu, I wonder how it would it turnout on the grill. Regardless, tofu on the grill has to be better than the tofu sandwiches I have been eating. A great post but now I am hungry, but not for tofu!
ReplyDeleteJohn
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Suzy looks like she is in heaven with that corn...YUM, looks real good.
ReplyDeleteThat looks like a great book; your post got my mouth watering. So unusual for a grilling book to include tofu! Are you gonna' try it? Looks delicious.
ReplyDeleteOh man! I think I need to come visit you for that corn and the mushrooms! Any recipes for grilling for one? I just may have to break down and buy a grill. :)
ReplyDeleteI really enjoyed this post Jerry... And learned something too. You know if it involves food I am all over that!!! LOL LOL Looks & Sounds good
ReplyDeleteHave fun & Travel safe
Donna
Another way to grill the corn is to soak it in water with the husks on. Then place it on the grill still inside the husks and let the grill finish the job. We use this method every chance we get over the hot water method.
ReplyDeleteI see you are making good use of the new grill. How do you like it? I have been thinking of buying it at Costco like you did.
Take care and happy travels.
Larry Clark
Wow! Does all that ever look yummy! I may have to find a copy of that book for Don. You have me salivating for everything you made.
ReplyDeleteGreat looking bbq'd corn and mushrooms. I have to agree with you on your choices of what to cook on a bbq and what not to - especially the live lobster!!
ReplyDeleteThat was the best job you did on the 'shrooms. I bet they tasted really good. You used all my favorites...balsamic vinegar, garlic, pinions, Parmesan. Yummy!
ReplyDeleteThanks for the tip on grilling corn on the cob. I have always grilled it with the husk on the cob. Your method sounds so much better.
ReplyDelete